Where to store various foods can be tricky at times. We know milk, meat and eggs belong in the fridge. But many foods are less obvious. Should butter be kept in the refrigerator or out on the counter? Will bananas turn black in the refrigerator?

The Academy of Nutrition and Dietetics offers a list of foods you may not be refrigerating but should be. Storing them in the fridge will help keep them safe and tasting great longer.

Tortillas -- Some tortillas are prone to molding. That’s why the fine print on many tortilla packages recommends refrigerating after opening. Chill tortillas to help them stay fresh. The date on their package is for quality purposes, so when stored properly, they may be consumed beyond their date, if there are no signs of spoilage.

Salami -- Cured meats, including salami, are less likely to harbor bacteria than cooked meats, but that doesn’t mean they’re always 100% safe. Refrigeration can slow potential bacterial growth, but people who are at higher risk of foodborne illness, such as pregnant women, older adults and people with weakened immune systems should heat ready-to-eat foods such as lunch and deli meats. Store unopened salami in the refrigerator for up to two weeks. After opening, it should be consumed within three to five days.

Ripe bananas -- It’s fine to ripen bananas on the kitchen counter. Trouble is, they keep ripening, and ripening and ripening. Once they’re ready to eat, pop them in the fridge for up to three days. The peel may turn brown, but they’re still fine to eat.

Avocados -- Like bananas, avocados will continue ripening. Once they’re at the stage you like, put them in the refrigerator. You can also take the peel off and freeze the flesh for use in a smoothie.

Nuts -- Nuts’ fragile unsaturated fats can go rancid quickly. While that may not hurt your health, it can definitely be bad news for flavor. Keep nuts tasting fresh by stowing them in a sealed plastic or glass container in the refrigerator for four to six months.

Whole-wheat flour -- This flour can also go rancid quickly. You can refrigerate it or freeze it to prolong its life and taste.

Maple syrup -- Maple syrup has a surprisingly short shelf life. So if yours is sitting in your pantry, it’s time to relocate it to the fridge. Stored in the refrigerator, maple syrup usually can stay fresh for up to a year. However, if you notice any mold growth, be sure to toss it immediately.

Dried fruit -- Dried fruit has less moisture than fresh fruit, so it doesn’t spoil as quickly, but refrigeration can help it maintain its freshness longer. Keep it in the main compartment of your refrigerator for up to six months.

Ketchup -- Restaurants may leave their ketchup on the table, but that doesn’t mean you should. While its high acid content will keep most bacteria at bay, cool temperatures help maintain flavor and freshness. Refrigerate ketchup for up to six months.

Corn on the cob -- After picking, corn begins to lose its sugar content dramatically when left at room temperature. Unless you’re going to cook it right away, keep corn in the fridge -- husks and all -- for one to two days.

Chocolate syrup -- Chocolate syrup is an easy way to make a glass of milk taste even better. But not if it has developed funny flavors. Chill yours after opening and you can enjoy it for six months.

Pecan and pumpkin pies Made with eggs, these treats are magnets for bacteria. Fresh from the oven, they’re okay to eat at room temperature for up to two hours (only one hour if it is over 90 degrees Fahrenheit). After that, they should go straight into the fridge and be eaten within three to four days or frozen for another time.

As for butter, I recommend keeping it in the refrigerator. If you need to have it softened for spreading or use in a recipe, take it out for a short while. Butter can also be stored in the freezer.

Q and A

Q: What is pre-diabetes?

A: Pre-diabetes means your blood sugar is higher than normal but not high enough to be classified as Type 2 diabetes. You can significantly slow your progression to Type 2 diabetes by eating less fat and fewer calories, exercising at least 150 minutes a week, losing at least 5% of your body weight and getting regular assistance from dietitians and behavioral counselors, according to the 15-year results of the Diabetes Prevention Program Outcome Study. Pre-diabetes is categorized by a fasting glucose test of 100-125 mg/dl and an A1C test of 5.7% to 6.4%, according to the American Diabetes Association.

RECIPE

If you need to take a lunch with you to work or on a picnic, consider a layered salad in a jar. It’s a convenient way to transport a healthy lunch. You can also make several at a time, as they will keep for several days in the refrigerator. Here’s a recipe for a Chicken-Egg Salad. You can add any other vegetables you have on hand -- cherry tomatoes, cucumbers, mushrooms -- as well as cooked whole grains such as quinoa, farro or lentils. Note: A heartier lettuce works better than iceberg. CHICKEN-EGG SALAD Servings: 1 1 1/2 cups torn romaine lettuce or fresh spinach or baby kale 1/2 cup yellow sweet pepper strips 1/4 cup sliced fresh strawberries 2 tablespoons light olive oil and vinegar salad dressing 1 hard-cooked egg, quartered 1/4 cup chopped cooked chicken breast 2 tablespoons sliced green onion 2 tablespoons cucumberdill Greek yogurt dip 1 ounce whole-grain baguette-style bread In a quart-sized Mason jar, put dressing in first. Then add pepper, strawberries, green onion. Mix chicken and egg with yogurt dip. Add to jar. Spoon lettuce or spinach on top. Serve with bread.

Per serving: 337 calories, 23 g protein, 31 g carbohydrate, 13 g fat (3 g saturated), 219 mg cholesterol, 6 g fiber, 12 g sugars, 664 mg sodium.

(Recipe adapted from “Eat to Beat Diabetes.”)

Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Ill and the current president of the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @Nutrition Rd. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.